Cook I- Banquets

JOB DESCRIPTION

Position Title: Cook

Department: Culinary

Reports to: Executive Chef

Nature of the Job

Basic Purpose & Objective of the Position

Assists Chefs de Partie & Sous-Chefs in running the day-to-day kitchen operations.

Main Duties

Customer Services

• Delivers the brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers.
• Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to the Executive Chef and Sous Chef.
• Maintains positive guest and colleague interactions with good working relationships.

Operational

• Responsible for food preparation
• Maintain high standards of appearance and good personal hygiene
• Thoroughly follow instructions for food preparation and handling
• Ensure hygiene standards are kept to the highest standards at all times
• Work closely with Stewards to maintain the cleanliness of the kitchen area as well as equipment and utensils
• Ensure safe and proper use of equipment at all times
• Report any problems, failures of machines or small equipment and so on as soon as possible
• Inspect all refrigerated areas and ensure regular turnover of food items
• Maintain all food storage spaces tidy and clean at all times
• Find methods of reducing costs without affecting the level of service provided
• Strive to propose -and initiate when approved- new services and products for our guests
• Perform any other reasonable duties as required by the department head from time to time

*Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

People Development

Skills, Qualifications and Experience Requirements

• Completed apprenticeship course
• 2 years of experience in similar capacity, (hotel experience preferred)
• Good Food and Beverage knowledge
• Very flexible and able to adapt to changing environments and management demands
• Outstanding technical cooking skills